Eat Your Roots!


Fall: a time of letting go, transitions, and rebirth. As the days get shorter and colder, we tend to spend less time outside, an opportunity to turn inward and get insight into what we want to manifest in our lives. We begin to crave heartier, heavier foods as our body adjusts to the dropping temperatures and goes into protection mode for the months ahead.

Nourishing foods like root vegetables are perfect for this seasonal change. Roots are anchors. Grown beneath the earth, they provide us with grounding nourishment, full of energy absorbed from the earth. They help us to feel connected, energized, safe, and warm. 

Aside from being full of vital nutrients, complex carbohydrates, and antioxidants, root vegetables come with countless benefits. Some to note:

  • they refortify deficient tissue and thicken the skin, insulating our bodies
  • they increase absorption and assimilation in our digestive tracts
  • they increase mental clarity
  • they regulate our blood sugar (those complex carbs!) and alleviate cravings
  • they increase stamina and endurance 

Add as many of these vegetables to your diet as possible; potatoes, carrots, beets, turnips, parsnips, and onions are great options. Fill up with goodness so you don't find yourself running to less nutritious options like fried foods or the doughnuts on the break table at work. A golden rule in wellness is to eat the rainbow: try to find different varieties of vegetables that you already know; the farmer's market is a great place to explore! Pick your favorites (mine are purple potatoes, sweet potatoes, and multi-colored carrots), and check out this simple recipe for perfect roasted vegetables (we are obsessed with these in our house):

Perfect Roasted Vegetables with Sriracha Dijon Drizzle

Serves 2 (as a side dish) // Vegan, Gluten-Free

Your favorite veggies! For this recipe I used:

  • 1 Purple Potato, cut into cubes or wedges
  • 1 Sweet Potato, cut into cubes or wedges
  • 1 Head of Broccoli, chopped (all of it, not just the crowns!)
  • 1 Big Handful Brussels Sprouts, stemmed and chopped
  • Coconut Oil Spray or Earth Balance Buttery Spread, to oil baking sheet
  • 1-2T Coconut or Olive Oil, for drizzling
  • Sea or Pink Salt & Pepper, to taste
    For the Sriracha Dijon Drizzle:
  • 3 Tablespoons Hampton Creek Just Mayo Sriracha Mayo (you can also make this yourself by adding a few drops of sriracha chili sauce into your favorite vegan mayonnaise)
  • 1 teaspoon Whole-Grain Dijon Mustard
  • Sea or Pink Salt & Pepper, to taste


  1. Preheat oven to 450.
  2. Wash and prepare vegetables. Transfer them to a large mixing bowl.
  3. Drizzle coconut or olive oil over vegetables and toss to coat.
  4. Grease a baking sheet with the coconut oil spray or buttery spread.
  5. Add vegetables to baking sheet, trying to keep them in a single layer.
  6. Roast for 30-50 minutes, stirring occasionally, until vegetables are slightly browned and crispy around the edges.
  7. While your vegetables roast, whisk together sriracha mayo, dijon mustard, and a splash of water, 1 teaspoon or less. Whisk to desired consistency, adding another splash of water to thin. Add salt and pepper to taste.
  8. Once vegetables are roasted to perfection, remove from oven and sprinkle with salt and pepper. Serve with sriracha dijon drizzle and enjoy.